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Family: Brassicaceae (Mustard family)
Genus: Raphanus
Botanical name: Raphanus sativus
PLANT NAME IN DIFFERENT LANGUAGES
Sanskrit: Mulaka, Mulika
Hindi: Mauli, Mulak, Muli
English: Radish
Malayalam: Mullanki, Patiram, Molabham, Mullaanki
MEDICINAL PROPERTIES
Mullanki are round to cylindrical with a colour ranging from white to red. A longer root form, ideal for cooking, grows up to 15 cm (6 in) long, while the smaller, rounder form is typically eaten raw in salads. The flesh initially tastes sweet, but becomes bitter if the vegetable is left in the ground for too long. Leaves are arranged in a rosette, with sizes ranging from 10–15 cm (4–6 in) in small cultivars, to up to 45 cm (18 in) in large cultivars. They have a lyrate shape, meaning they are divided pinnately with an enlarged terminal lobe and smaller lateral lobes. The white flowers are borne on a racemose inflorescence.
The Mullanki is a diploid species, and has 18 chromosomes (2n=18).
The roots are acrid, bitter, thermogenic, appetising, digestive, stomachic, laxative, depurative, anti inflammtory, andyne, refreshing and antibacterial. They are useful in neuralgia, cephalalgia, nausea, dyspepsia, colic fltulence, uropathy, leprosy, skin diseases, inflammations, biliary disorders, insomnia, chronic diarrhoea, haemorrhoids and vitiated conditions of kapha. The leaves are antibacterial, diuretic and laxative.
The seeds are expectorant, diuretic, carminative, laxative and emmenagogue and are useful in cough, strangury, flatulence, dyspepsia, amenorrhoea, splenopathy and paralysis.
Mullanki
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